Somehow it has become acceptable to skip from Halloween straight to Christmas, but I, for one, like to actually acknowledge November and the quintessential fall fruit: pumpkin. Pumpkin is still trendy in my world. (However, come December 1st, I will redirect my attention to peppermint and its up-close-and-personal relationship with chocolate.)
These bars come together quickly, keep well in the fridge, and are well suited for both breakfast and snacks. I love the extra boost of nutrients that the almond butter and pumpkin add to already healthy oats and honey. I encourage you to keep showing pumpkin the love it deserves and make it a staple in your kitchen throughout at least part of November.
- 3 Tbsp. ground flaxseeds
- 1/4 c. water
- 2 c. whole rolled oats (not quick cooking)
- 1/2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. pumpkin pie spice
- 2 Tbsp. water
- 1/3 c. pumpkin puree
- 1/4 c. almond butter
- 1/4 c. maple syrup
- 2 Tbsp. honey
- 1/3 c. chocolate chips
- Preheat oven to 375°F. Grease an 8″ x 8″ baking dish.
- In a small bowl, mix flaxseeds and 1/4 c. water. Let sit for 2–3 minutes.
- In a large bowl, mix oats, flour, baking powder, salt, and pumpkin pie spice.
- Mix flax-water mixture with 2 Tbsp. water, pumpkin puree, almond butter, maple syrup, and honey until well blended. Add to oat mixture, and mix well.
- Stir in chocolate chips.
- Pour mixture into greased baking dish and spread evenly.
- Bake 14–18 minutes or until lightly brown on edges.
- Cool completely before cutting.